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Fennel Chips

Use to make GILT chef Justin Bogle's Spring Salad with Mushroom ''Dirt''.

  • Servings: 4
  • Yield: Makes enough for 4 servings
Fennel Chips

Source: The Martha Stewart Show, April 2011


  • 1 ounce glucose
  • 1/2 teaspoon coarse salt
  • Pinch of citric acid
  • 1/2 bulb fennel, thinly sliced on a mandoline
  • Nonstick cooking spray


  1. Preheat oven to 180 degrees. Line a baking sheet with a nonstick baking mat; set aside.

  2. Place glucose, 6 tablespoons water, salt, and citric acid in a small saucepan and bring to a simmer over medium heat. Remove from heat and let cool.

  3. Place fennel in an even layer in a vacuum bag; add glucose solution and seal on highest setting of a vaccum sealer. Let stand for at least 5 minutes. Remove fennel from bag and pat dry.

  4. Spray prepared baking sheet with nonstick cooking spray; wipe off any excess. Lay fennel slices in an even layer on baking sheet; top fennel with a second nonstick baking mat. Transfer to oven and bake for 10 minutes. Remove second nonstick baking mat and continue baking until fennel is dry and crisp, about 1 hour.

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